If you’re looking to master a dish that’s both elegant and incredibly comforting, this Chinese Steamed Fish Recipe is exactly what you need. It’s a stunningly simple yet flavorful way to enjoy fresh fish, gently cooked to preserve its delicate texture and infused with the perfect balance of savory soy, aromatic ginger, and bright scallions. Whether you’re cooking for family or impressing guests, this recipe brings a taste of authentic Chinese home cooking straight to your table with minimal fuss and maximum flavor.
Ingredients You’ll Need
The beauty of this Chinese Steamed Fish Recipe lies in its simplicity and the careful selection of ingredients that bring out the fish’s natural flavors. Each element plays a crucial role, from the fragrant ginger to the punchy soy sauce, creating a harmonious dish.
- Whole fish (such as sea bass, tilapia, or red snapper): Freshness is key to tender, flaky results in this steamed dish.
- Soy sauce (2 tablespoons): Adds a rich, savory backbone that complements the fish perfectly.
- Rice wine or dry sherry (1 tablespoon): Introduces a subtle sweetness and depth to balance the flavors.
- Sesame oil (1 teaspoon): Provides a nutty aroma that gently infuses the dish.
- Sugar (½ teaspoon): Balances the salty and savory notes with a touch of sweetness.
- Ginger (3 slices, julienned): Brightens the profile while combating any fishy odors.
- Scallions (2, thinly sliced with whites and greens separated): Adds crunch and fresh, oniony zest at different stages.
- Red chili (thinly sliced, optional): For a little heat and vibrant color when serving.
- Cilantro leaves (optional): Bring a fresh, herbal finish to your presentation.
How to Make Chinese Steamed Fish Recipe
Step 1: Prepare the Fish
Start by rinsing your whole fish thoroughly inside and out, then pat it completely dry with paper towels. This step ensures the fish cooks evenly without excess water diluting the flavors. Scoring the fish on both sides is essential to help it cook through properly and allow the marinade to penetrate deep into the flesh.
Step 2: Season the Fish
Place the fish carefully on a heatproof plate or a shallow dish that fits inside your steamer. Evenly drizzle soy sauce, rice wine, sesame oil, and sugar all over the fish. This combination creates a beautifully balanced marinade that enhances the natural umami without overpowering the delicate fish.
Step 3: Add Aromatics
Scatter the julienned ginger slices and the white parts of the sliced scallions over the fish. These aromatics are classic in Chinese cooking, adding brightness and a bit of warmth that complements the steamed fish perfectly.
Step 4: Steam the Fish
Bring a pot of water to a rolling boil and place your plate of fish inside the steamer basket positioned just above the boiling water. Make sure the water does not touch the fish to keep it tender and moist. Cover and steam for 8 to 12 minutes, adjusting the time based on the size and thickness of your fish. You’ll know it’s done when the fish turns opaque and flakes easily with a fork.
Step 5: Serve with Garnishes
Once steamed, carefully remove the plate from the steamer. Garnish with the green parts of your scallions, thin slices of red chili if you like a bit of heat, and some fresh cilantro leaves for a burst of color and freshness. Pour a little of the steaming liquid over the fish to keep it succulent and flavorful right on the plate.
How to Serve Chinese Steamed Fish Recipe
Garnishes
The garnishes for this recipe don’t just look pretty — they brighten the dish and add layers of fresh flavor. The scallion greens provide a crisp, mild oniony kick while red chili slices introduce a subtle heat that awakens your palate. Cilantro adds a herbaceous note that feels like a fresh breeze with every bite.
Side Dishes
Chinese steamed fish pairs beautifully with simple steamed jasmine rice to soak up the flavorful broth. You might also serve it alongside sautéed greens like bok choy or garlic spinach to keep the meal light, healthy, and vibrant. A modest dipping sauce with a dash of soy sauce and fresh lime juice can elevate the experience further.
Creative Ways to Present
For a stunning presentation, serve the fish whole on a large platter and surround it with thinly sliced cucumbers or radishes for a fresh crunch. You can drizzle some extra hot oil infused with garlic or chili on top right before serving to add a dazzling spice kick and vibrant color, turning this traditional dish into a showstopper.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, transfer the Chinese steamed fish and its broth into an airtight container and refrigerate. It will keep well for up to two days. To maintain its delicate texture, avoid refrigerating for too long as steamed fish can dry out.
Freezing
Freezing steamed fish is not ideal because the delicate texture suffers during thawing, becoming mushy and less appetizing. If you must freeze, wrap the fish tightly in plastic wrap and foil, then store in a freezer-safe container, but plan to consume within a month for best quality.
Reheating
Reheat gently by steaming the fish again for a few minutes rather than using a microwave, which can cause it to dry out or cook unevenly. This method will help bring back the moist, tender quality that makes this Chinese Steamed Fish Recipe so special.
FAQs
What types of fish work best for this Chinese Steamed Fish Recipe?
Whole fish like sea bass, tilapia, and red snapper are fantastic because they steam beautifully and have firm flesh that holds up well. Freshness is the most important factor regardless of type.
Can I use fillets instead of a whole fish?
Absolutely! Fillets will steam faster and are a good option if you prefer a simpler presentation or want to avoid dealing with a whole fish. Just reduce the steaming time accordingly.
Is rice wine necessary, and can I substitute it?
Rice wine adds authentic flavor and a nice sweet undertone, but if you don’t have it, dry sherry or even a splash of mirin can be used as substitutes without compromising the dish.
How do I know when the fish is fully cooked?
The flesh becomes opaque and flakes easily with a fork when fully cooked. Avoid overcooking to keep the fish moist and tender.
Can this recipe be made spicier?
Definitely. Adding extra sliced red chili or a drizzle of chili oil before serving can introduce a pleasant, warming heat that complements the soy and ginger flavors.
Final Thoughts
This Chinese Steamed Fish Recipe is a beautiful example of how a handful of simple ingredients can come together to create a dish full of depth, freshness, and elegant simplicity. Its light, fragrant nature makes it perfect for any occasion, from a quiet weeknight dinner to a festive gathering. I encourage you to give this recipe a try—you’ll be surprised how effortlessly you can bring a bit of authentic Chinese flavor into your home kitchen and impress your loved ones with a stunning, healthy meal.
Print
Chinese Steamed Fish Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Low Fat
Description
A delicate and flavorful Chinese Steamed Fish recipe featuring a whole fish steamed with soy sauce, ginger, and scallions. This healthy dish highlights the natural moisture and freshness of the fish while infusing it with aromatic and savory Asian flavors, perfect for a light and elegant meal.
Ingredients
Main Ingredients
- 1 whole fish (such as sea bass, tilapia, or red snapper), cleaned and scaled
- 2 tablespoons soy sauce
- 1 tablespoon rice wine or dry sherry
- 1 teaspoon sesame oil
- 1/2 teaspoon sugar
- 3 slices ginger, julienned
- 2 scallions, sliced thinly (whites and greens separated)
- 1 red chili, thinly sliced (optional, for garnish)
- Cilantro leaves (optional, for garnish)
Instructions
- Prepare the Fish: Rinse the fish thoroughly inside and out, then pat dry with paper towels to remove excess moisture.
- Score the Fish: Lightly score both sides of the fish with a knife to help it cook evenly and allow flavors to penetrate.
- Season the Fish: Place the fish on a heatproof plate or a shallow dish that fits inside your steamer. Evenly sprinkle soy sauce, rice wine, sesame oil, and sugar all over the fish.
- Add Aromatics: Arrange the julienned ginger slices and the white parts of the scallions on top of the fish for fragrant infusion during steaming.
- Steam the Fish: Bring a pot of water to a boil and place the plate with the fish in a steamer basket above the boiling water, ensuring that the water does not touch the fish. Cover the steamer and steam for 8-12 minutes depending on the size and thickness, until the fish is opaque and flakes easily with a fork.
- Garnish and Serve: Carefully remove the fish from the steamer. Garnish with the green parts of the scallions, thinly sliced red chili, and cilantro leaves if desired. Pour some of the steaming liquid over the fish for extra flavor and serve immediately.
Notes
- Adjust steaming time according to the size of the fish to avoid overcooking.
- If you don’t have rice wine, dry sherry is a suitable substitute.
- Removing excess moisture from the fish ensures better steaming and flavor absorption.
- Use fresh ginger and scallions for the best aromatic impact.
- Serve with steamed rice or lightly sautéed vegetables for a complete meal.
- Prep Time: 8 minutes
- Cook Time: 12 minutes
- Category: Main Dish
- Method: Steaming
- Cuisine: Chinese
